Salvadorian Quezadilla

(4 stars based on 8 reviews)

Rate & Review

Do not confuse this Salvadorian Quezadilla. a rich, cakey cheese bread, with the Mexican appetizer, quesadilla. This recipe comes from the small village of Rosario de La Paz in El Salvador. Flavored with Parmesan-type cheese, "queso seco", and sprinkled with crunchy sesame seeds, it’s a delicious blend of sweet and savory. Enjoy it by itself or with a scoop of vanilla ice cream and a hot cup of coffee.

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Salvadorian Quezadilla

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Ingredients:

3 cups granulated sugar
4 large eggs, yolks and whites separated
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
2 cups Cotija or grated parmesan cheese
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1 cup (2 sticks) butter, melted
1 tablespoon sesame seeds

Directions:

PREHEAT oven to 350° F. Line 13 x 9 inch baking dish or pan with parchment paper.

MIX sugar, egg yolks and 1/2 cup evaporated milk in large mixing bowl with electric mixer on medium speed; add cheese little by little and remaining milk, scrape bowl occasionally.

ADD flour, baking powder and melted butter to sugar mixture; mix well. Beat egg whites in medium mixing bowl until stiff peaks form. Fold egg whites into batter. Pour into prepared baking dish. Sprinkle sesame seeds over batter.

BAKE for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Lift from pan; remove paper. Cut into squares.

Review This Recipe

Something Different!

Linda Estrada from Waldorf,Md

I make this every year for Hispanic Heritage Month & i always get rave reviews. Its not too sweet but it satisfies the sweet tooth, try it you won't be disappointed!
Almost like the real thing.

T.M. Rodriguez from Rochester, WA

My family and friends enjoyed this for breakfast with coffee and hot chocolate. My husband is from El Salvador and was excited for us to make this together like his grandparents did. He had a few tips on how to make it more El Salvadorian. We used rice flour or corn flour (not corn meal). I like the rice flour the best. This makes it heavier more like sweet bread. We tried both cheeses and prefer the parmasan. The other didn't mix as well and floated on top. I can't wait to try this with real El Salvadorian cheese. With the flour changes my family gives this recipe 5 stars. Me and my husband have made this together 6 times now. This has become a great add tradition for us. Thank you so very much!
Very good

J. Rivas from ALEXANDRIA, VA

It tastes a little different because the original cake is not made with parmesan chese. I tried this recipe twice, the first one with parmesan chese and the second time I used grated "hard cheese" (queso seco) and it tasted much much better. Thanks for the recipe.
Different but good

Sonyia Whitehead from LINDEN, NC

This is a very diffenent recipe but it was very interesting. I would recommend the experience and will make it again.
different

Michelle Hernandez from Stafford, VA

Good. Very different from usual cakes. Had to bake a little longer than suggested time. Will make again.
very different

Olene Eckart from ALBERT LEA, MN

I made this for my husband last night it is very good with ice cream and with tea a nice change from cake with frosting.
very interesting

Lisa Hildebrand from PORT SAINT LUCIE, FL

They were very different but very good. They go great with chili. Will make again.
SALVADORIAN QUEZADILLA

LYNNE KRIEGER from YACOLT, WA

VERY GOOD. WANTED TO TRY SOMETHING DIFFERENT. THEIS VERY INTERESTING. TASTY AND WE ENJOY THIS VERY MUCH. THANK YOU.

Nutrition Facts

Serving Size: 1/32 of recipe

Servings Per Recipe: 32 servings

Calories: 210
Calories from Fat: 80
Total Fat: 9g (13% of DV)
Saturated Fat: 5g (26% of DV)
Cholesterol: 50mg (16% of DV)
Sodium: 180mg (8% of DV)
Carbohydrates: 29g (10% of DV)
Dietary Fiber: 0g (0% of DV)
Sugars: 20g
Protein: 5g
Vitamin A: 4% of DV
Vitamin C: 0% of DV
Calcium: 10% of DV
Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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